Pepper Jack Burgers

• Meat

  • 1 lb Ground round

• Produce

  • 2 Avocados
  • 1 Cilantro
  • 6 tbsp Coriander
  • 2 Green onions
  • 1 1/2 Jalapeno
  • 4 Lettuce, green leaves
  • 1 Lime, Juice of
  • 3 tbsp Onion
  • 1 Roma tomato

• Refrigerated

  • 1 Egg

• Condiments

  • 1 Guacamole
  • 1 Salsa

• Baking & Spices

  • 1/2 tsp Chili powder, ground
  • 1 Garlic salt
  • 3/4 tsp Kosher salt

• Nuts & Seeds

  • 1 tsp Cumin

• Bread & Baked Goods

  • 4 Hamburger buns
  • 1/4 cup Panko bread crumbs

• Dairy

  • 4 slices Sargento pepper jack cheese

Found on garnishandglaze.com

Ingredients

• 1 pound ground round
• 4 slices Sargento Pepper Jack Cheese
• 1 egg
• ¼ cup Panko bread crumbs
• 1 jalapeno, minced
• 2 green onions
• 3 tablespoons cilantro, chopped
• ¾ teaspoon kosher salt
• ½ teaspoon ground chili powder
• 1 teaspoon cumin
• 4 hamburger buns
• 4 green lettuce leaves
• Guacamole (recipe below)
• Salsa
• Cilantro, chopped
• 2 avocados
• 1 roma tomato
• ½ jalapeno, minced
• 3 tablespoons cilantro
• 3 tablespoons onion, minced
• Juice of 1 lime
• Garlic salt to taste

Directions

• Make guacamole by mixing all guacamole ingredients together in a bowl. Refrigerate and make burgers.
• Preheat grill to medium-high heat.
• In a large bowl, mix all burger ingredients until well combined. Form into four equal patties. Cook patties on grill for 5-7 minutes each side or until done. About 1 minute before done, place cheese on each patty and buns on the grill to toast. Remove from grill when cheese is melted and buns are toasted.
• Assemble burgers on buns with a lettuce leaf, patty, guacamole, salsa, and cilantro. Serve with extra guacamole.